Lion Bar Crunch Cookies
Ingredients
- 240g plain flour
- 1 tsp baking soda
- 0.5 tsp salt
- 170g unsalted butter, browned and cooled
- 150g dark brown sugar
- 100g caster sugar
- 1 large egg
- 1 egg yolk
- 1.5 tsp vanilla extract
- 4–5 full-size Lion Bars, chopped and frozen
- 100g milk chocolate, chopped
- 40g cornflakes, lightly crushed
- 50g soft toffee or caramel bits (optional)
- to finish: demerara sugar (optional)
- to finish: Maldon salt flakes (optional)
Instructions
- Brown the butter in a saucepan until nutty and amber, then let it cool slightly.
- In a bowl, beat the browned butter with dark brown sugar and caster sugar until thick and smooth.
- Add the egg, egg yolk, and vanilla. Mix until glossy.
- Fold in the flour, baking soda, and salt until just combined.
- Add the chopped chocolate, caramel bits, and frozen Lion Bar chunks. Then gently fold in the crushed cornflakes.
- Scoop into large dough balls (80–90g each) and press extra Lion chunks on top.
- Optionally roll each ball in demerara sugar for a crunchy crust.
- Chill the shaped dough balls for at least 1 hour, ideally overnight.
- Preheat oven to 180°C (160°C fan) and bake for 11–13 minutes until golden on the edges but soft in the center.
- Let cookies cool on the tray for 10 minutes. Finish with a sprinkle of salt or caramel drizzle if using.
Notes
These cookies keep beautifully overnight and are perfect for sharing at the office. For extra flair, stuff them with a Rolo or drizzle with homemade caramel before serving.